Health groups team up for tasty, diabetic-friendly cookbook

Friday

Nov 28, 2008 at 12:01 AMNov 28, 2008 at 9:35 PM

Two of the largest health associations in the country -- American Heart Association and American Diabetes Association – partnered to produce a cookbook filled with recipes that are good for diabetics and good-tasting enough to share with loved ones who don’t suffer from the disease.

Gary Brown

“If you or a loved one has diabetes, you need to eat heart-healthy meals,” says the back cover of a new cookbook for diabetics and those who eat with them.

“To stay on track, you need great-tasting meals everyone can enjoy.”

And that’s the reason two of the largest health associations in the country -- American Heart Association and American Diabetes Association – partnered to produce a cookbook filled with recipes that are good for diabetics and good-tasting enough to share with loved ones who don’t suffer from the disease.

“Diabetes & Heart Healthy Meals for Two,” as its subtitle counts, collects “Over 170 Delicious Recipes that Help You (Both) Eat Well and Eat Right.”

And the next morning, you can start the day off with French Toast with
Orange-Strawberry Sauce. While eating, it turns out, you don’t have to suffer from a disease, no matter what the vernacular claims.

“When you make healthy food and lifestyle choices, you and your family can enjoy the benefits for years to come,” the book begins. “The most important things are to develop a healthy eating pattern that includes a wide variety of nutritious foods and to be physically active.”

The recipes serve two, both of whom should be left smiling. While they’re “designed for those looking to improve or maintain their cardiovascular health,” the ingredients when mixed in proper proportions don’t tell your mouth that you’re trying to eat foods that are good for you.

Nutrition guide

Each recipe includes a nutrition guide that lists the usual cast of characters -- calories, fat, cholesterol, sodium, carbohydrate and protein.

They also offer “Exchanges/ Choices” that are calculated from “Choose Your Foods; Exchange Lists for Diabetes,” published in a collaboration of the American Diabetes Association and American Dietetics Association.

In addition, the front portion of the volume lists bits of nutritional advice, including tips for limiting saturated fat, selecting low-fat dairy products, cutting back on trans fat and sugar in your diet, and avoiding foods high in cholesterol.

Finally, “Diabetes & Heart Healthy Meals for Two” mixes a little lifestyle advice with your Sesame Herb Chicken Kebabs. You can wash it down with a Green Tea Spritzer with Raspberries.

“Regular physical activity helps you manage your weight, gives you energy, and strengthens your heart,” the book says. “It also improves the body’s sensitivity to insulin and reduces blood pressure and other risk factors for heart disease.”

Reach Repository writer Gary Brown at gary.brown@cantonrep.com

About the book

Titile: “Diabetes & Heart Healthy Meals for Two: Over 170 Delicious Recipes That Help You (Both) Eat Well and Eat Right”

Publishers: American Heart Association and American Diabetes Association

Price: $18.95

ISBN: 978-1-58-040305-4

Details: “Each recipe in this book meets the nutrition guidelines of the American Diabetes Association, which have been specifically designed to support people with diabetes who strive for improved blood glucose management.”

In a small saucepan, bring the water and chicken broth to a boil over medium heat. Remove from heat. Stir in the mushrooms. Let soak for 20 to 30 minutes, or until rehydrated. Strain through a coffee filter or paper towel into a liquid measuring cup to remove any dirt or grit.

Chop the mushrooms, discarding any stems that are still hard. Return the broth and mushrooms to the pan.

Stir in the gingerroot. Bring the soup to a gentle boil over medium-low heat. Stir in the noodles. Cook for 2 minutes. Stir in the pork and bok choy. Cook for 2 to 3 minutes, or until the pork is no longer pink.

In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.

Lightly spray the grill rack with cooking spray. Preheat the grill on medium.

Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. Transfer to plates.

Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.

In a small bowl, gently stir together the whipped topping, lemon zest, and lemon juice. Spoon into two small custard cups or ramekins.

Sprinkle the almonds over the whipped topping. Arrange the kiwifruit and strawberries on top. Using a fine sieve, sift the confectioners’ sugar over all. Serve immediately, or refrigerate until serving time. If refrigerated, the sugar will dissolve and give the fruit a glazed appearance.

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